JP2022549146A - Method for producing clear sugar-coated chewing gum with colored carbohydrate particles - Google Patents

Abstract

The present invention relates to a process for producing a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a transparent sugar-coating covering the core. In the present invention, the colored carbohydrate particles sprinkled and pressed onto the surface of the extruded chewing gum form prior to the sugar coating are visible through the clear sugar coating. [Selection drawing] Fig. 1

Description

The present invention is a process for producing a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a transparent sugar-coating coating covering the core, comprising extruded chewing gum moldings. It relates to a method, as well as chewing gum produced by this method, wherein the colored carbohydrate particles sprinkled and pressed into the surface prior to the sugar coating are visible through the transparent sugar coating.

Both colored and multicolored chewing gum cores are known from the prior art. For example, WO 01/89312 discloses chewing gum cores that may have a variety of different colored regions. For this, at least two different colored chewing gum formulations are prepared and extruded through a co-extruder whereby a core surrounded by different colored layers, stripes, marbling or differently colored layers. is obtained. Thus, to produce multicolored chewing gum cores, more than one extruder or one co-extruder and, depending on the number of colors, to sequentially produce colored individual chewing gum formulations. of multiple mixers or a great deal of time. The production of multicolored chewing gum cores is therefore associated with significant equipment, cost and/or time consumption.

Hard and crispy coatings of chewing gum cores, so-called sugar coatings, are also known in the prior art. Conventionally, such coatings were usually made with colored pigments. In this case titanium dioxide, calcium carbonate or starch is used for the white coating and another food coloring for the colored coating. It is also known from the prior art to coat colored chewing gum cores transparently, so that the coloring of the core can be seen through the coating. For example, WO 01/89312, mentioned above, also describes transparent coatings of multicolored chewing gum cores consisting primarily of sorbitol. In this case, binders such as gum arabic, sweeteners, flavors and the like may be included.

WO2016/166092 discloses a clear sugar coated confectionery product. The core of the confectionery product contains one or more ingredients visible through the coating. These materials may have different colors. The materials, which may optionally have different colors, are consistently integrated and distributed throughout the core. Such product offerings are expensive, partly because they require relatively large amounts of colored ingredients, and yet the crunchiness is not sufficiently pronounced, at least for certain consumer groups. do not have.

The problem underlying the present invention is to provide a chewing gum that is particularly sensory stimulating and visually pleasing, has an improved crunchiness in particular, and can be produced particularly simply and inexpensively. is.

The invention solves its underlying technical problem by providing the teachings of the independent claims.

In particular, the present invention is a process for producing a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a transparent sugar-coating covering the core, comprising:
a) chewing gum core ingredients, in particular comprising at least one chewing gum base and at least one first carbohydrate, colored carbohydrate particles having a particle size of 0.2 to 2 mm and at least one second carbohydrate providing a transparent sugar-coating medium;
b) mixing and kneading the chewing gum core ingredients to obtain a chewing gum core formulation;
c) extruding the chewing gum core formulation to obtain extruded chewing gum moldings;
d) sprinkling colored carbohydrate particles on the surface of the extruded chewing gum bodies;
e) rolling the chewing gum compact encrusted with colored carbohydrate particles;
f) cutting the rolled chewing gum compacts obtained in step e) to obtain chewing gum cores of heterogeneous structure;
g) sugar-coating the heterogeneously structured chewing gum cores obtained in step f) with a transparent sugar-coating medium;
h) obtaining a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure;
to a method comprising, in particular consisting of

In the context of the present invention, a heterogeneously structured chewing gum core is a shaped body consisting of an extruded chewing gum core formulation, the surface of which is sprinkled with colored carbohydrate particles, which It is meant a shaped body in which colored carbohydrate particles have been pressed into the chewing gum core formulation by subsequent rolling of the chewing gum shaped body specified by the present invention. According to the invention, the colored carbohydrate particles are attached to the surface of the chewing gum molding and are therefore not or not completely surrounded by the chewing gum core formulation. Thereby, even after the rolling specified according to the invention, preferably the entire particle surface, which is basically visible from a defined point of view and preset by the maximum perimeter of the colored carbohydrate particles, or of which At least a major portion is visible. That is, given the substantially spherical shape of the colored carbohydrate particles specified in the preferred embodiment, the entire half surface of the sphere, or a major portion thereof, is visible. The visibility of the colored carbohydrate particles is maintained even after the coating specified according to the invention of the heterogeneously structured chewing gum core with a clear sugar coating medium. The colored carbohydrate particles are characterized by a color different from the color of the extruded chewing gum core formulation, thereby forming a non-homogeneous structural chewing gum core, particularly a visually and structurally non-homogeneous chewing gum core. .

The present invention therefore advantageously produces transparent, in particular translucent, dragee-coated chewing gums having a chewing gum core of heterogeneous structure, in particular using a plurality of extruders or a co-extruder or a number of mixers. It provides a method that can be produced particularly simply and inexpensively without the need for By sprinkling the extruded chewing gum bodies with colored carbohydrate particles, an at least two-color surface of the chewing gum bodies can be easily produced, which remains visible through the transparent sugar coating. It's becoming colored carbohydrates by sprinkling colored carbohydrate particles onto the surface of the extruded chewing gum core formulation according to the invention and subsequently impressing the colored carbohydrate particles of the extruded chewing gum core formulation according to the invention The particles are particularly well visible compared to carbohydrate particles mixed with the chewing gum core formulation, which are present integrated within the core and thus surrounded by the chewing gum core formulation. For this reason, the chewing gum obtained by transparent sugar-coating has a particularly pleasing visual appearance. The present invention therefore makes it possible to obtain particularly distinct visual effects, in particular distinct color effects, with relatively low amounts of colored carbohydrate particles relative to the amount used in the chewing gum core formulation. This is because all colored carbohydrate particles incorporated in the process are visible on the surface of the chewing gum core and contribute to the visual color impression.

Thus, compared to the method in which colored ingredients are incorporated into the complete chewing gum core formulation by the inventively specified sprinkling of colored, in particular colored carbohydrate particles onto the surface of extruded chewing gum moldings. As a result, the amount of colored carbohydrate particles to be used or colored ingredients to be used is greatly reduced. This is because, according to the present invention, the provision of colored carbohydrate particles is achieved only in those areas of the chewing gum core formulation that are visible from the outside through the transparent coating, i.e. on the surface of the chewing gum molding. be.

Moreover, the chewing gums obtained by the process are particularly organoleptically and perceptually pleasing. This is because the crunchiness is improved by the colored carbohydrate particles sprinkled and pressed into the chewing gum core formulation. This indicates that colored carbohydrate particles with a fairly large particle size of 0.2-2 mm are placed on the surface of the chewing gum core and inside the crisp sugar coating with an additional crystalline crisp intermediate layer (hereinafter , also called a crunch interlayer). Preferably, the colored carbohydrate particles form a crunch intermediate layer having a height of 0.2-2 mm. Thus, the process according to the present invention provides a transparent chewing gum core comprising at least one first carbohydrate and a transparent coating covering the chewing gum core and comprising at least one second carbohydrate. sugar-coated chewing gum is produced. In this case, the surface of the chewing gum core is formed as a crunch intermediate layer with a height of 0.25-2 mm. The crunch intermediate layer has colored carbohydrate particles and is coated with a second carbohydrate containing sugar coating.

In a particularly preferred embodiment, the clarity or crispness or clarity and crispness of the chewing gum provided by the present invention remains particularly stable over longer periods of time.

The method comprises, in a first step a), chewing gum core ingredients, in particular at least one chewing gum base and at least one first carbohydrate, colored carbohydrate particles having a particle size of 0.2 to 2 mm, and at least It specifies providing a clear sugar-coating medium containing a second carbohydrate.

The method according to the invention specifies that in step b) the chewing gum core ingredients provided in step a), in particular at least one chewing gum base and at least one first carbohydrate, are mixed and kneaded. . Customary mixing and/or kneading devices can be used for this purpose.

The at least one chewing gum base is preferably water-insoluble and may comprise elastomers, waxes, fats or oils, fillers and other conventional ingredients. Suitably at least one chewing gum base formulation is a commercial chewing gum base. In a preferred embodiment of the invention a mixture of two or more different chewing gum bases is used.

Particularly preferably, the chewing gum base is white or beige. However, it may also be specified that the chewing gum base is colored, in particular colored with food coloring.

Particularly preferably, the chewing gum core formulation obtained in step b) contains 20-40% by weight, preferably 25-37% by weight (based on the total dry matter of the chewing gum core ingredients), particularly preferably Contains 30-35% by weight chewing gum base.

More preferably, the chewing gum core formulation obtained in step b) contains 40-70% by weight, preferably 50-60% by weight (based on the total dry matter of the chewing gum core ingredients), particularly preferably 55-65% by weight of at least one first carbohydrate.

In a preferred embodiment of the invention, the at least one first carbohydrate mixed and kneaded with the chewing gum base in step b) is a polyol, especially a sugar alcohol, especially a di- or mono-sugar alcohol. In particular the at least one first carbohydrate is isomalt, sorbitol, xylitol, hydrolyzed hydrogenated starch, especially maltitol syrup, maltitol, mannitol, erythritol, lactitol, isomalt ST, isomalt GS, 1,1-GPM, 1 ,6-GPS, 1,1-GPS and combinations thereof.

Particularly preferably, the at least one first carbohydrate is isomalt, especially isomalt ST or isomalt GS.

In a particularly preferred embodiment, the at least one first carbohydrate is a mixture of at least two first carbohydrates, such as a mixture of two, three, four or five different first carbohydrates is.

Thus, according to the invention it is specified that preferably at least 2, at least 3 or at least 4, in particular exactly 2, 3 or 4 respectively different first carbohydrates are used. may These first carbohydrates are preferably especially isomalt, sorbitol, xylitol, hydrolyzed hydrogenated starch, especially maltitol syrup, maltitol, mannitol, erythritol, lactitol, isomalt ST, isomalt GS, 1,1-GPM , 1,6-GPS, 1,1-GPS and combinations thereof, especially sugar alcohols, especially mono- or di-sugar alcohols. According to the invention, one of the at least two, at least three or at least four first carbohydrates is isomalt, in particular isomalt ST or isomalt GS.

Preferably, at least two primary carbohydrates, especially polyols, are used as chewing gum core ingredients. Sorbitol and isomalt or maltitol syrup, especially maltitol and isomalt, are particularly preferably used as the two first carbohydrates. In a particularly preferred embodiment, the at least one first carbohydrate is a mixture of two first carbohydrates, especially isomalt, especially isomalt ST, and maltitol syrup, especially maltitol.

Particularly preferably, the chewing gum core formulation obtained in step b) contains 40-70% by weight, preferably 50-60% by weight (based on the total dry matter of the chewing gum core ingredients), particularly preferably 55-65% by weight of two primary carbohydrates.

In a particularly preferred embodiment, the at least one first carbohydrate is a mixture of three first carbohydrates, especially isomalt, especially isomalt ST, maltitol syrup, especially maltitol and sorbitol.

Furthermore, the chewing gum core formulation obtained in step b) contains 40-70% by weight, preferably 50-60% by weight, particularly preferably 55-65% % of at least three first carbohydrates.

The chewing gum core formulation obtained in step b) preferably comprises isomalt.

In a preferred embodiment of the invention, the at least one first carbohydrate mixed and kneaded with the chewing gum base in step b) is in powder form. However, even if it is specified to use the at least one first carbohydrate in dissolved or syrup form, i.e. in suspended form, in particular dissolved or suspended in water. good.

Preferably, the chewing gum core formulation obtained in step b) contains at least 10%, preferably at least 15%, preferably at least 20% by weight (based on the total dry matter of the chewing gum core ingredients), Preferably at least 25% by weight, preferably at least 30% by weight of isomalt as the first carbohydrate or one of the at least two or more first carbohydrates.

Particularly preferably, the chewing gum core formulation obtained in step b) contains at most 15%, preferably at most 20%, preferably at most 20% by weight (based on the total dry matter of the chewing gum core ingredients). 25% by weight, preferably at most 30%, preferably at most 35% by weight of isomalt as the first carbohydrate or one of the at least two or more first carbohydrates.

In a particularly preferred embodiment, the chewing gum core formulation obtained in step b) contains 10-35% by weight, especially 15-30% by weight, especially 17-28% %, especially 25% by weight, of isomalt, especially isomalt ST, as the first carbohydrate or one of the at least two or more first carbohydrates.

Particularly preferably, the chewing gum core formulation obtained in step b) contains at most 15%, preferably at most 20%, preferably at most 20% by weight (based on the total dry matter of the chewing gum core ingredients). 25% by weight, preferably at most 30%, preferably at most 35% by weight of sorbitol as one of the at least two or more first carbohydrates.

Particularly preferably, the chewing gum core formulation obtained in step b) contains at most 8% by weight, preferably at most 9% by weight, preferably at most 9% by weight (based on total dry matter of the chewing gum core ingredients). 10% by weight, preferably at most 11% by weight, preferably at most 12% by weight of maltitol, especially maltitol syrup, as one of the at least two or more first carbohydrates.

According to the present invention, none of the first carbohydrates is powdered, or one first carbohydrate, two first carbohydrates or all three first carbohydrates are powdered. It may be specified. Further, none of the first carbohydrates are dissolved or suspended as a syrup, or one first carbohydrate, two first carbohydrates or all three first carbohydrates are , dissolved or suspended as a syrup.

In a preferred embodiment, the chewing gum core formulation is sugar-free.

However, in one embodiment, the at least one first carbohydrate is a sugar, especially in the form of sucrose, isomaltulose, glucose, fructose or lactose, preferably a sugar alcohol as another first carbohydrate, especially It may be specified to be a sugar in combination with isomalt.

Furthermore, according to the invention it may be specified that the at least one first carbohydrate is preferably isomaltulose in combination with a sugar alcohol, in particular isomalt, as another first carbohydrate.

In a particularly preferred embodiment, the chewing gum core formulation does not comprise other concentration-imparting sweeteners, in particular other sweeteners, to the chewing gum compacts, apart from sugar alcohols and high-intensity sweeteners. In a particularly preferred embodiment of the present invention, the chewing gum core formulation does not comprise other concentration imparting sweeteners, in particular other sweeteners, to chewing gum moldings, apart from sugar alcohols. In a particularly preferred embodiment of the present invention, the chewing gum core formulation does not comprise other concentration-imparting sweeteners, in particular other sweeteners, to chewing gum moldings, apart from isomalt and high-intensity sweeteners. In a particularly preferred embodiment of the present invention, the chewing gum core formulation does not comprise, apart from isomalt, another concentration-imparting sweetener, in particular another sweetener, to the chewing gum compacts.

In a preferred embodiment of the present invention, additionally to the at least one chewing gum base and the at least one first carbohydrate, preferably taste substances, colorants, processing aids, such as mold release agents Alternatively, another chewing gum core ingredient selected from the group consisting of lubricants, intense sweeteners, flavors and combinations thereof may be used.

In a preferred embodiment, the high intensity sweetener is aspartame, acesulfame K, sucralose, saccharin, glycyrrhizin, thaumatin, neohesperidin-dihydrochalcone, cyclamate, stevia extract, steviol glycosides, stevioside, rebaudioside A, monellin, alitame and their are selected from the group consisting of combinations of Particularly preferably, the intense sweetener is aspartame and/or acesulfame-K.

Particularly preferably, the chewing gum core formulation obtained in step b) contains from 0.01 to 0.3 wt. 25% by weight, preferably 0.1-0.2% by weight of high intensity sweetener.

Flavors in the sense of the invention may be natural, natural-equivalent or synthetic fragrances, in particular plant or fruit extracts, essential oils or combinations thereof. Particularly preferably, the flavoring agent is selected from the group consisting of menthol, peppermint, cinnamon, fruit flavors and combinations thereof.

In preferred embodiments, the flavoring agent is a peppermint flavor or a menthol flavor.

In a particularly preferred embodiment, the chewing gum core formulation obtained in step b) contains 0.1-5% by weight, especially 0.5-4% by weight, especially 1-3.3% by weight, especially 3% by weight. contains fragrances.

The mixing and kneading in step b) is preferably carried out at 18-30°C, especially 19-25°C, especially at room temperature.

After finishing the mixing and kneading of the chewing gum core ingredients, as specified in step b) of the method, a homogeneous chewing gum core formulation is preferably obtained.

The chewing gum core formulation is extruded in subsequent step c). A conventional extruder may be used for this purpose. Extrusion of the chewing gum core formulation preferably results in chewing gum moldings, in particular chewing gum strands, in particular planar chewing gum strands. Suitably the chewing gum core formulation is extruded at a temperature of 35-50°C, preferably 40-45°C.

In the subsequent step d), the chewing gum moldings obtained in step c) are sprinkled with colored, in particular colored carbohydrate particles. In particular this means an extruded chewing gum in which the colored, in particular colored carbohydrate particles are directed upwards, viewed from the surface of the extruded molding, preferably the contact surface of the extruded chewing gum molding. It means that it is scattered on the surface of the compact. Suitably the colored carbohydrate particles remain attached to the surface of the extruded chewing gum molding and are then forced into the surface of the molding.

In a particularly preferred embodiment, all surfaces of the molding, ie the entire surface, can be sprinkled with colored, in particular colored, carbohydrate particles. In another embodiment of the invention, it may be specified that only one of the surfaces of the extruded chewing gum molding is sprinkled. According to the invention, in a particularly preferred embodiment, after the colored carbohydrate particles have been first sprinkled onto one surface, the shaped body is inverted and in at least one subsequent sprinkling step, at least one It may be specified that another surface is sprinkled with colored carbohydrate particles, whereby multiple or all surfaces of the shaped body are sprinkled with colored carbohydrate particles. In a particularly preferred embodiment, the extruded chewing gum bodies can also be sprinkled with colored carbohydrate particles from different directions, possibly also from below.

In a particularly preferred embodiment of the present invention, the proportion of colored carbohydrate particles in the total chewing gum core formulation is from 3 to 20% by weight (based on the total chewing gum core formulation), preferably from 7 to 17% by weight, It is preferably 10-15% by weight. Advantageously, the proportion of colored carbohydrate particles on one surface of the heterogeneously structured chewing gum core is only 3-20% by weight, in particular 7-17% by weight (based on the entire chewing gum core formulation), preferably With 10-15% by weight, especially 7% by weight, 20% of the surface is covered, which makes it possible to obtain particularly pronounced color effects with already low amounts of colored carbohydrate particles.

Thus, relatively low amounts of colored, in particular colored carbohydrate particles are preferably used in relation to the amount of chewing gum formulation used. The colored carbohydrate particles, according to the present invention, are not mixed with the chewing gum formulation, but rather are sprinkled on the surface of the extruded chewing gum molding and then pressed onto the surface, resulting in relatively Maximum color effect is obtained with a small amount of colored carbohydrate particles. This is because even all carbohydrate particles are visible on the surface of the chewing gum.

By carrying out the method according to the invention, preferably one particular surface of the chewing gum molding has a color effect obtained by means of colored carbohydrate particles sprinkled on its surface. Colored carbohydrate particles, in particular, give point-like, spot-like or dot-like color effects.

In a preferred embodiment, at least 80% by weight, preferably at least 85% by weight, preferably at least 85% by weight of the colored carbohydrate particles provided in step a) and sprinkled on the surface of the chewing gum moldings in step d) At least 90% by weight, suitably at least 95% by weight, suitably 100% by weight, is between 0.2 and 2 mm (based on total dry matter of colored carbohydrate particles), preferably between 0.3 and 1.8 mm , preferably 0.4 to 1.7 mm, preferably 0.5 to 1.6 mm, preferably 0.6 to 1.5 mm, preferably 0.7 to 1.4 mm, especially 0.8 to 1.3 mm It has a particle size.

In a preferred embodiment, at least 90% of the colored carbohydrate particles, especially isomalt particles, have a particle size of 0.8-1.3 mm, especially 0.9-1.25 mm.

In a particularly preferred embodiment of the invention, the colored, especially colored carbohydrate particles are polyol particles. In particular colored carbohydrate particles are polyol particles, wherein the polyols are sugar alcohols, in particular di- or monosaccharide sugar alcohols, in particular isomalt, sorbitol, xylitol, maltitol, mannitol, erythritol, lactitol, isomalt ST. , isomalt GS, 1,1-GPM, 1,6-GPS, 1,1-GPS and combinations thereof. Particularly preferably, the colored carbohydrate particles are isomalt particles, especially isomalt ST particles or isomalt GS particles.

Colored, especially colored carbohydrate particles, especially isomalt particles, may suitably comprise at least one colorant. In a particularly preferred embodiment, the colored carbohydrate particles comprise at least one colorant that is different from one or more colorants optionally contained within the chewing gum base.

Colored, especially colored carbohydrate particles, especially isomalt particles, may suitably comprise at least one flavoring agent. In a particularly preferred embodiment, the colored carbohydrate particles comprise at least one flavor optionally different from one or more flavors contained within the chewing gum base.

In a preferred embodiment of the invention, the colored carbohydrate particles sprinkled in step d) all have the same color. However, it may also be specified that a mixture of differently colored carbohydrate particles each having a different color is used, whereby a mixture of at least two or more differently colored carbohydrate particles is used.

In preferred embodiments, the colored carbohydrate particles are not white. In preferred embodiments, the colored carbohydrate particles are not beige. In a preferred embodiment of the invention the chewing gum molding is white and the colored carbohydrate particles have a non-white color. In a particularly preferred embodiment of the invention, the chewing gum moldings are beige and the colored carbohydrate particles have a non-beige color.

Furthermore, it may preferably be specified that the colored carbohydrate particles are white and are interspersed with the non-white chewing gum moldings.

In the subsequent step e) of the process, the colored carbohydrate particles sprinkled on the surface of the extruded chewing gum moldings are pressed into their surface. This is preferably done so that little pressure is applied. The particles are only slightly, preferably superficially, pressed into the chewing gum core formulation. Preferably, the carbohydrate particles are present in chewing gum moldings with only a minor proportion of their mean diameter, in particular 1 to 50%, especially 10 to 40%, especially 15 to 35%, especially 20 to 30% of their mean diameter. incorporated into the chewing gum core formulation.

Colored, in particular colored carbohydrate particles, in particular all scattered colored carbohydrate particles, are sufficiently, preferably completely visible under the chewing gum core formulation due to their different color from the chewing gum core formulation. becomes.

However, it has been determined that greater pressure is applied during the indentation of the colored carbohydrate particles, causing the particles to be indented deeper into the chewing gum core formulation and only partially visible in the chewing gum core formulation substrate. may Suitably, the carbohydrate particles form chewing gum moldings with a greater proportion of their mean diameter, especially 50-100%, especially 60-90%, especially 65-85%, especially 70-80% of their mean diameter. into chewing gum core formulations.

In this method, colored carbohydrate particles are not mixed with the chewing gum core formulation.

After step e) of the method according to the invention, i.e. after rolling the sprinkled chewing gum compacts, optionally a conditioning step of cooling the rolled chewing gum compacts to room temperature is specified. It's okay.

After step e) or optionally after a subsequent conditioning step, in step f) of the process, colored carbohydrate particles are sprinkled so that the chewing gum compacts into which the carbohydrate particles are pressed are in particular individual It is cut so as to obtain chewing gum cores, in particular chewing gum cores of heterogeneous structure. Particularly preferably, the heterogeneously structured chewing gum core is cut into plates, granules, rods or discs.

In step g) of the process, the heterogeneously structured chewing gum cores obtained in step f) are dragee coated with a clear dragee coating medium, in particular a clear dragee coating solution.

Step g) thus forms a dragee coating which coats the heterogeneously structured chewing gum core obtained in step f).

In a particularly preferred embodiment of the present invention, in step g) the heterogeneously structured chewing gum core is dragee coated with a transparent dragee coating medium, in particular the dragee coating medium is applied in step g1) and step g2. ). The application of the dragee coating medium in step g1) and the subsequent drying in step g2), also referred to herein as cycles, may be performed more than once, in particular for example 5 to 100 times.

In a preferred embodiment of the invention step g) is carried out for at least 2 cycles, preferably 5 to 100 cycles, preferably 10 to 95 cycles, especially 20 to 80 cycles. Each individual cycle comprises the step of applying a sugar-coating medium (g1)) followed by a drying step (g2)), preferably leading to the formation of a sugar-coating layer.

In a preferred embodiment the sugar coating medium is applied to the chewing gum core by spraying in step g1).

In a particularly preferred embodiment step g1) is carried out at a temperature of 30-75°C, especially 40-70°C, especially 50-70°C, especially 55-65°C, especially 60°C.

In a particularly preferred embodiment, within step g), chewing gum sugar-coated with a clear sugar-coating medium, in particular a clear sugar-coating solution, in at least one drying step, i.e. one step g2). Drying of the core is performed.

The at least one drying step g2) may be carried out at a temperature of 18-40°C, especially 20-35°C, especially 22-30°C, especially using warm dry air. In a preferred embodiment, in step g2) a relative air humidity of 5-40%, especially 5-20%, especially less than 20%, especially less than 18%, especially less than 15% is set.

In a preferred embodiment of the invention, the at least one second carbohydrate contained in the clear sugar-coating medium is a polyol, especially a sugar alcohol, especially a di- or mono-sugar alcohol.

In particularly preferred embodiments, the second carbohydrate is crystalline. In particularly preferred embodiments, the second carbohydrate is partially crystalline.

In a particularly preferred embodiment, the at least one second carbohydrate is isomalt, sorbitol, xylitol, hydrolyzed hydrogenated starch, especially maltitol syrup, maltitol, mannitol, erythritol, lactitol, isomalt ST, isomalt GS, 1 , 1-GPM, 1,6-GPS, 1,1-GPS and combinations thereof. Preferably, the at least one second carbohydrate contained in the clear dragee coating medium is isomalt, suitably (total dry matter of 1,6-GPS to 1,1-GPM of isomalt, respectively 70-80% by weight of 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) and 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) ) is isomalt with a proportion of 30-20% by weight.

Even if it is specified that the at least one secondary carbohydrate is a mixture of at least two secondary carbohydrates, such as a mixture of 2, 3, 4 or 5 different secondary carbohydrates. good.

In a particularly preferred embodiment, the second carbohydrate is isomalt, especially isomalt GS.

In a particularly preferred embodiment, the isomalt-containing coating medium comprises 55 to 75% by weight, especially 60 to 75% by weight, especially 65 to 75% by weight, especially 70 to It is specified to contain 75% by weight, especially 55-70% by weight, especially 55-65% by weight, especially 55-60% by weight, especially 60-70% by weight of isomalt, especially isomalt GS.

In particularly preferred embodiments, the sugar-coating medium is a sugar-coating solution or sugar-coating syrup. In particularly preferred embodiments, the sugar-coating medium is a sugar-coating solution. In a particularly preferred embodiment, the sugar-coating medium, especially the sugar-coating solution or sugar-coating syrup, is an aqueous sugar-coating solution or aqueous sugar-coating medium.

In a particularly preferred embodiment, the isomalt-containing coating medium is an aqueous isomalt-containing coating medium, particularly preferably an aqueous isomalt-containing coating solution.

In a particularly preferred embodiment of the invention, the clear sugar-coating solution comprises isomalt, especially Isomalt-GS, and water, especially demineralized water, and especially consists of both.

In a particularly preferred embodiment, the sugar-coating medium, especially the isomalt-containing sugar-coating medium, comprises 55-80% by weight, especially 60-75% by weight, especially 65-73% by weight (based on the total weight of the sugar-coating medium) %, especially 60-73%, especially 62-71%, especially 60-70% by weight of dry matter.

In a particularly preferred embodiment of the present invention, the sugar-coating medium, especially the isomalt-containing sugar-coating medium, contains carbohydrates, sugar alcohols, sugar substitutes, high-intensity sweeteners, lipids, edible acids, amino acids, colorants, dietary fibers. , proteins, tastants, minerals, metal oxides, vitamins and combinations thereof.

In a particularly preferred embodiment, the sugar-coating medium, especially the isomalt-containing sugar-coating medium, contains 0.1-1% by weight, preferably 0.2-0.7% by weight (based on the total weight of the sugar-coating medium). %, in particular 0.2-0.6% by weight of at least one other substance.

In particularly preferred embodiments, the dragee coating medium, in particular the dragee coating solution, and the resulting dragee coating are sugar-free. In a particularly preferred embodiment of the invention, the dragee coating medium, in particular the dragee coating solution, and the resulting dragee coating are sugar-free and comprise isomalt, in particular isomalt GS, as the sole sweetening component.

Particularly preferably, the clear sugar-coating medium used in the method does not contain colorants or/and opacifiers, the clear sugar-coating medium especially contains titanium dioxide, calcium carbonate, starch or/and calcium phosphate. do not have. Therefore, the dragee coating medium is preferably free of colorants. Advantageously, a chewing gum core sugar-coated with such a sugar-coating medium thereby has a clear sugar-coating coating. Advantageously, the colored carbohydrate particles previously sprinkled on the surface of the extruded chewing gum molding can thus be seen through the dragee coating.

In a preferred embodiment of the invention the clear dragee coating medium does not contain emulsifiers, sorbitol or xylitol.

In a preferred embodiment of the invention, the clear dragee coating medium comprises at most 3% by weight (based on the total dry matter of the dragee coating medium), preferably at most 2% by weight, particularly preferably at most 1% by weight binder or no binder at all.

In a preferred embodiment of the invention, the clear sugar-coated chewing gum obtained in step h) contains 15 to 50% by weight (based on the total dry substance of the sugar-coated chewing gum), preferably 20 It has a dragee coating of ˜40% by weight, preferably 25-35% by weight.

In a preferred embodiment of the invention the sugar coating is a hard sugar coating.

In a particularly preferred embodiment, the dragee coating obtained in step g) comprises at least 90% by weight, at least 92% by weight, at least 94% by weight, at least 95% by weight (respectively based on the total weight of the dragee coating), at least 96%, at least 97%, at least 98%, at least 99% by weight of at least one second carbohydrate, especially polyols, especially di- or monosaccharide alcohols, especially isomalt.

In a particularly preferred embodiment, the dragee coating obtained in step g) comprises at most 3, at most 2, at most 1 binder (based on the total weight of the dragee coating), in particular Contains no binders.

In a particularly preferred embodiment, the dragee coatings obtained in step g), especially hard dragee coatings, contain from 0.05 to 2.5% by weight, in particular from 0.1 to 0.1 wt. It has a water content of 2% by weight, in particular 0.5 to 1.5% by weight.

In a preferred embodiment, the method according to the invention comprises steps a), b), c), d), e), f), g) and h), preferably in this order, in particular the method consists of steps a), b), c), d), e), f), g) and h), preferably in this order.

In a preferred embodiment, the process according to the invention comprises steps a), b), c), d), e), conditioning steps f), g) and h), preferably in this order. , in particular the process comprises steps a), b), c), d), e), conditioning steps f), g) and h), preferably in this order.

In a particularly preferred embodiment step b) is carried out in a mixing and kneading machine, step c) is carried out in one extruder and step d) comprises a bearing surface for extruded chewing gum moldings. step e) is carried out in a rolling device, step f) is carried out in a cutting device and step g) is carried out in a sugar-coating device, in particular an automatic sugar-coating device. It is carried out in a coating apparatus, eg a door coater, step g1) is optionally carried out in a drier or sugar coating apparatus.

The present invention also relates to a transparent sugar-coated chewing gum, especially produced by the process according to the invention.

According to the present invention, chewing gums preferably coated with hard sugar-coated transparent hard sugar-coated are obtained.

In a particularly preferred embodiment of the invention, the sugar coating is stable, especially upon storage.

In particularly preferred embodiments, the clarity of the clear dragee coating remains stable over long periods of time.

In a particularly preferred embodiment, the resulting chewing gum, preferably hard sugar-coated, sugar-coated with a clear sugar coating, is particularly crispy.

In particularly preferred embodiments, the crispness continues to be maintained even after longer storage.

In particular, the present invention relates to sugar-coated chewing gums having a clear sugar coating, in particular a hard sugar coating, surrounding a chewing gum core of heterogeneous structure, particularly producible by the process according to the invention.

The present invention particularly relates to a transparent sugar-coated chewing gum comprising a chewing gum core comprising at least one first carbohydrate and a transparent sugar-coated chewing gum comprising at least one second carbohydrate coated on said chewing gum core. wherein one surface of the chewing gum core is formed as a crunchy intermediate layer with a depth of 0.2-2 mm containing colored carbohydrate particles .

In a particularly preferred embodiment of the invention, the chewing gum core of the transparent sugar-coated chewing gum produced by the process according to the invention is sugar-free. In a particularly preferred embodiment of the present invention, a transparent sugar-coated chewing gum produced according to the present invention and coated on a sugar-free or sugar-containing, in particular sugar-free, heterogeneously structured chewing gum core The clear sugar coating of does not contain sugar. In a particularly preferred embodiment of the invention, the colored carbohydrate particles present in the transparent sugar-coated chewing gum produced according to the invention are sugar-free. In a particularly preferred embodiment of the invention, the clear sugar-coated chewing gum produced by the method according to the invention does not contain any sugar.

In the context of the present invention, "isomalt" means 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-α-D-glucopyranosyl-D-mannitol (1 ,1-GPM) and optionally 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS), in particular isomalt GS or isomalt ST.

In the context of the present invention, "Isomalt ST" means 53-47% by weight (based on the dry weight of Isomalt ST) of 1,6-GPS and 47-53% by weight of 1,1-GPM. means a mixture consisting of

In the context of the present invention, “Isomalt GS” means 70 to 80% by weight, in particular 72 to 78% by weight, preferably 75% by weight of 1,6- A mixture of GPS and 20-30% by weight, especially 22-28% by weight, especially 25% by weight of 1,1-GPM is meant.

In the context of the present invention, when more than one surface of a chewing gum molding is mentioned, this means partial surfaces relative to the total surface of the chewing gum molding, in particular the geometry of the extruded chewing gum molding, in particular the edges. , by corners or radii, are meant partial surfaces representing geometrically definable partial surfaces of the total surface.

In the context of the present invention, "colored carbohydrate particles" means carbohydrate particles having a color different from that of the extruded chewing gum moldings, in particular the surfaces of the extruded chewing gum moldings, in particular the chewing gum core. there is

That is, the colored carbohydrate particles according to the invention have a color different from the color of the surface of the chewing gum core.

Colors in the sense of the invention can be, for example, red, green, blue, cyan, magenta, violet, pink, pink, orange, yellow, grey, brown, black, white or shades thereof.

In the context of the present invention, "clear sugar coating medium" means a solution or suspension (also called syrup) which is transparent in medium form and forms a clear sugar coating after application to the chewing gum core and drying. ), especially solutions or especially syrups, especially aqueous solutions or aqueous suspensions.

In the context of the present invention, the term "crispy" refers to the organoleptic and perceptual characteristics experienced by consumers, particularly by chewing chewing gum in the oral cavity, particularly the particular cracking and associated sounds. means.

In the context of the present invention, the term "transparent" means light transmissive. In particular, the transparency of the dragee coating according to the invention is evaluated on a scale of 0 to 10, where a value of 0 corresponds to "completely impermeable" and a value of 10 corresponds to "completely transparent and glassy". , 5-9, preferably 6-8.

In the context of the present invention, "sugar coating" means the totality of all sugar coating layers optionally applied in different stages and cycles, in particular at least one sugar coating layer, especially a plurality of sugar coating layers applied by sugar coating. means the sugar-coating layer of

Where, in the context of the present invention, quantitative statements, particularly ratios, of components of a product or composition are stated, this is either explicitly stated or The different other ingredients of the composition or product, as would be apparent to one skilled in the art, add up to 100% of the composition and/or product.

In the context of the present invention, when we refer to “present,” “including” or “having” an ingredient in an amount of 0% by weight, this means that the respective ingredient is not present in a measurable amount. , specifically means not present at all.

In the context of the present invention, if a number does not state the first and second decimal places or the second decimal place, this can be defined as zero.

Further advantageous configurations are evident from the dependent claims.

The invention is explained in greater detail on the basis of the following examples and the corresponding drawings.

Fig. 3 schematically shows a process according to the invention; Fig. 2 schematically shows colored carbohydrate particles sprinkled on the surface of extruded chewing gum moldings and then pressed; Figure 3C schematically illustrates the visual effect of colored carbohydrate particles incorporated within a chewing gum core formulation compared to Figure 3C; Figure 3C schematically illustrates the visual effect of colored carbohydrate particles incorporated within a chewing gum core formulation compared to Figure 3D; Figure 3B schematically illustrates the visual effect of colored carbohydrate particles sprinkled and pressed onto the surface of a chewing gum compact compared to Figure 3A; Figure 3C schematically illustrates the visual effect of colored carbohydrate particles sprinkled and pressed onto the surface of a chewing gum compact compared to Figure 3B; 1 shows a transparent sugar-coated chewing gum obtained according to the present invention; FIG.

(Example)
In order to produce a clear sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a clear sugar coating covering the core, the following chewing gum core ingredients were prepared.

chewing gum core ingredients

Additionally, isomalt ST-PNC particles were prepared. Isomalt ST-PNC particles are isomalt ST particles having a particle size of 0.8-1.25 mm. The isomalt ST-PNC particles were colored with a coloring solution in constant motion in a sugar coating kettle. To obtain green colored particles, 12.5 kg of isomalt ST-PNC particles were colored with 600 g of 0.05% "Bright Green P-WS" (419167-0010, Sensient). To obtain blue colored particles, 12.5 kg of isomalt ST-PNC particles were colored with 600 g of 0.05% "Spirulina Blue P-WS" (409422-0001, Sensient). The coloring solution was poured onto a moving bed of isomalt ST-PNC particles. Analogously, four sets of different isomalt ST-PNC particles of different colors were produced.

Additionally, a clear dragee coating solution was prepared. This dragee coating solution contained 65% by weight Isomalt GS and 35% by weight demineralized water.

The chewing gum core ingredients were mixed and kneaded at room temperature and then extruded at a temperature of 40-45° C. in the form of a beige colored planar extruded strand (web).

Colored isomalt PNC particles (mixture of 6 different isomalt PNC particles, each with a different but not beige color) are applied to one surface of the extruded chewing gum strands (extruded chewing gum moldings). The sprinkled and then sprinkled chewing gum compacts were rolled and cut into granules, thereby obtaining chewing gum cores of non-homogeneous structure. Based on the total weight of the entire chewing gum core, the amount of colored isomalt PNC particles was 7%.

The heterogeneously structured granular chewing gum core thus obtained had a length of 19 mm, a width of 12 mm and a height of 6 mm, with a total surface area of 530 mm ² and a volume of 960 mm ³ . The chewing gum cores thus obtained were cooled to room temperature in a subsequent conditioning step.

A clear dragee coating solution consisting of 65% by weight of Isomalt GS and 35% by weight of demineralized water is sprayed onto granular chewing gum cores at a temperature of 60° C. in 10 steps and 95 cycles over a total period of 313 minutes. and dried with dry air at 25° C. (relative air humidity less than 15%). A stage combines multiple cycles with approximately the same parameters such as coverage, dispensing time and crystallization or drying time. Such stages may include deposition and main stages, polishing and brazing stages, each of which may include multiple cycles. The sugar coating had a proportion of 26.8% by weight, based on the total weight of the finished sugar-coated chewing gum (Fig. 4).

FIG. 1 schematically shows the process according to the invention. According to the process according to the invention, the chewing gum core ingredients provided in step a) are mixed and kneaded in step b) in a mixing and kneading device 10 shown in FIG. can get. Thereafter, the chewing gum core composition transferred from the mixing and kneading device 10 is extruded by the extruder 20 to obtain extruded chewing gum moldings 30 in the form of planar chewing gum strands. The extruded chewing gum molded body 30 is sprinkled with colored carbohydrate particles 40, and the scattered carbohydrate particles 40 are pressed into the surface of the extruded chewing gum molded body 30 in a rolling device 50, thereby 2 with colored carbohydrate particles 40 pressed into the surface of chewing gum compacts 30 is obtained. The rolled chewing gum bodies 30, optionally after performing a conditioning step, are cut in a cutting device 60, whereby chewing gum cores 70 of non-homogeneous structure are obtained. The chewing gum cores 70 are then coated in a sugar coating apparatus 80 using a clear sugar coating solution, resulting in a sugar coated chewing gum having a core of heterogeneous structure and a clear sugar coating 90. 100 is obtained.

Considering a grain surface area of about 530 mm ² , a grain volume of about 960 mm ³ , an isomalt ST-PNC average grain size of 1 mm and a resulting cross-sectional area of the grains of 0.785 mm ² , the chewing gum core grain Approximately 135 isomalt ST-PNC particles are required to cover 20% of the surface area. This is the case when the particles are pushed into the chewing gum core from the outside, as proposed by the present invention, whereby substantially the entire hemisphere of the isomalt ST-PNC particles is visible from the outside. .

The colored identical isomalt ST-PNC particles are not sprinkled on the surface of the extruded chewing gum moldings, but rather are mixed and kneaded together with the chewing gum core ingredients in a process not according to the invention, thereby , when obtaining a chewing gum core formulation (FIG. 3A), the particles are intermixed and only about half of the hemisphere, ie about half of the transverse surface, is visible (FIG. 3B). This is because chewing gum formulations are almost completely impermeable. In this case, to cover 20% of the surface area, twice the amount of particles on the surface would be required, ie about 270 particles. The color of these particles does not appear as bright as with the process according to the invention. Because even if the particles are densely located on the surface, they are nevertheless partially covered by the chewing gum formulation. To achieve a percentage of 270 particles on the surface, there must be a density equal to the surface area throughout the chewing gum core. That is, about 27% of the chewing gum core should consist of colored isomalt ST-PNC particles, ie about 487 particles. Correspondingly, approximately 3.6 times more particles are required than in the method according to the invention in order to guarantee the same visibility.

FIG. 3A shows the result of a process not according to the invention. According to the process not according to the invention, the particles are intermixed into the chewing gum core formulation, thereby leaving non-surface particles visible. In contrast, FIG. 3C shows the result of the process according to the invention. According to the process according to the invention, the particles are superficially pressed into the chewing gum core formulation and therefore visible from the outside. FIG. 3B details that only half of the cross-sectional surface, ie half of the hemispherical surface, is visible when the particles are intermixed in the formulation, whereas in accordance with the present invention In the process, if the particles are only pushed into the surface of the formulation, the entire cross-surface, ie the entire hemisphere (FIG. 3D) becomes visible.

The localization of the colored isomalt ST-PNC particles exclusively to the surface of the chewing gum core, as specified by the present invention, provides an advantageous two-stage crunch, namely a crunch intermediate layer that produces a crunchy texture.

Thus, the process according to the present invention provides a visually and organoleptically improved transparent sugar-coated chewing gum (Fig. 4) having a chewing gum core with a color-inhomogeneous structure. . Advantageously, this method requires a smaller amount of colored carbohydrate particles, which leads to a comparable, and in particular even improved, visual effect.

Claims (16)

1. A method for producing a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure and a transparent sugar-coating coating covering said core, comprising:
a) chewing gum core ingredients, in particular comprising at least one chewing gum base and at least one first carbohydrate, colored carbohydrate particles having a particle size of 0.2 to 2 mm and at least one second carbohydrate providing a transparent sugar-coating medium;
b) mixing and kneading said chewing gum core ingredients to obtain a chewing gum core formulation;
c) extruding said chewing gum core formulation to obtain extruded chewing gum moldings;
d) sprinkling the colored carbohydrate particles on the surface of the extruded chewing gum body;
e) rolling said chewing gum compacts encrusted with colored carbohydrate particles;
f) cutting the rolled chewing gum compact obtained in step e) to obtain chewing gum cores of non-homogeneous structure;
g) sugar-coating said heterogeneously structured chewing gum core obtained in step f) with said transparent sugar-coating medium;
h) obtaining a transparent sugar-coated chewing gum having a chewing gum core of heterogeneous structure;
A method, including 2. The method of claim 1, wherein the proportion of colored carbohydrate particles to the chewing gum core formulation is 3-20% by weight (based on the chewing gum core formulation as a whole). 3. The method of claim 1 or claim 2, wherein the colored carbohydrate particles are polyol particles. At least 80% by weight of said colored carbohydrate particles provided in step a) have a diameter of 0.2 mm to 2 mm, in particular 0.5 to 1.6 mm (based on the total dry matter of said colored carbohydrate particles). 4. The method of any one of claims 1-3, comprising a particle size. 5. The method of any one of claims 1-4, wherein the colored carbohydrate particles comprise at least one flavoring agent. Claim 1, wherein said chewing gum core formulation obtained in step b) comprises 40-70% by weight (based on total dry matter of said chewing gum core ingredients) of said at least one first carbohydrate. 6. A method according to any one of claims 1 to 5. 7. A method according to any one of the preceding claims, wherein said at least one first carbohydrate is a polyol, in particular isomalt. In addition to said at least one chewing gum base and said at least one first carbohydrate, taste substances, colorants, processing aids such as release agents or lubricants, high intensity sweeteners, flavors and 8. A method according to any preceding claim, wherein another chewing gum core ingredient is selected from the group consisting of combinations thereof. The high intensity sweetener is the group consisting of aspartame, acesulfame K, sucralose, saccharin, glycyrrhizin, thaumatin, neohesperidin-dihydrochalcone, cyclamate, stevia extract, steviol glycosides, stevioside, rebaudioside A, monellin, alitame and combinations thereof. 9. The method of claim 8, wherein the method is selected from 10. A method according to any one of the preceding claims, wherein the chewing gum moldings are cut into plates, granules, rods or discs in step f). 11. The method of any one of claims 1-10, wherein the at least one second carbohydrate contained in the clear dragee coating medium is a polyol. Said at least one second carbohydrate contained in said clear dragee coating solution is isomalt, preferably (total dry matter of 1,6-GPS to 1,1-GPM of said isomalt respectively 70-80% by weight of 1,6-GPS (6-O-α-D-glucopyranosyl-D-sorbitol) and 1,1-GPM (1-O-α-D-glucopyranosyl-D-mannitol) ) is isomalt with a proportion between 30 and 20% by weight. Process according to any one of the preceding claims, wherein step g) is carried out for at least 2 cycles, in particular 5 to 100 cycles. 1 to 5, wherein the transparent sugar-coated chewing gum obtained in step h) has a sugar coating of 15 to 50% by weight (based on the total dry matter of the sugar-coated chewing gum). 14. The method of any one of 13. Sugar-coated chewing gum having a transparent sugar coating surrounding a chewing gum core of heterogeneous structure, in particular manufactured, producible by the method of any one of claims 1 to 14. A transparent sugar-coated chewing gum comprising a chewing gum core comprising at least one first carbohydrate and a transparent sugar coating comprising at least one second carbohydrate covering the chewing gum core. wherein one surface of said chewing gum core is formed as a crunch intermediate layer with a height of 0.2-2 mm containing colored carbohydrate particles.

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